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To make the dressing: whisk together 3 tablespoons Fustini’s Gremolata oil, Fustini’s Pinot Grigio Vinegar, capers, garlic, lime juice and zest, cilantro, mustard and salt and pepper. Set aside.
Drain liquid from cheese and pat dry. Cut cheese into 1/4 inch thick planks. Press cheese into seasoned flour to coat both sides.
In a sauté pan, add remaining 2 tablespoons Fustini’s Gremolata oil and heat over medium heat. When oil is hot, add cheese slices. When you add the last slice, it will be time to turn over the first one. Cook until golden brown on both sides.
Pour dressing over cheese and serve immediately with crusty bread and/or a salad. Serves 4 as an appetizer or 2 as a light lunch.
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